Saturday, July 3, 2010

Buttered Rosemary Rolls #76

It's officially 1/2 way through the year and I'm 3/4 of the way to my goal! YAY!! I guess my new goal is to see how many new recipes I can try in 2010!

Here is another promising Pioneer Woman recipe.   We have rosemary in our garden, and I've been wanting to try this recipe for awhile, so now is the time!

The case:
  • Frozen, Unbaked Dinner Rolls
  • Melted Butter, Regular, Salted
  • Fresh Rosemary, Coarsely Chopped
  • Coarse Sea Salt
1.  Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
2.  After rising, brush rolls with melted butter.
3.  Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.

4.  Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
5.  Serve skillet on the table.

The ruling:
These were so simple and very good.  They look and taste like something that's a lot fancier than frozen rolls with butter and rosemary.  I will be putting this in my keeper file!

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